TY  - BOOK
AU  - Grainger,Keith
TI  - Wine quality: tasting and selection 
T2  - Food industry briefing series
SN  - 1405113669
AV  - TP548.5.A5 G73 2009
U1  - 641.22 22
PY  - 2009///
CY  - Chichester, U.K., Ames, Iowa
PB  - Wiley-Blackwell
KW  - Wine tasting
KW  - Wine and wine making
KW  - Analysis
N1  - Includes bibliographical references (pages 149-150) and index; Includes Web resources; 1; Wine Tasting --; 1.1; Wine tasting & laboratory analysis --; 1.2; What makes a good wine taster? --; 1.3; Where and when to taste - suitable conditions --; 1.4; Appropriate equipment --; 1.4.1; Tasting glasses --; 1.4.2; Water --; 1.4.3; Spittoons --; 1.4.4; Tasting sheets --; 1.4.5; Tasting mats --; 1.5; Tasting order --; 1.6; Temperature of wines for tasting --; 1.7; Tasting for specific purposes --; 1.8; Structured tasting technique --; 1.8.1; Appearance --; 1.8.2; Nose --; 1.8.3; Palate --; 1.8.4; Conclusions --; 1.9; The importance of keeping notes --; 2; Appearance --; 2.1; Clarity --; 2.2; Intensity --; 2.3; Colour --; 2.3.1; White wines --; 2.3.2; Rose wines --; 2.3.3; Red wines --; 2.3.4; Rim /core --; 2.4; Other observations --; 2.4.1; Bubbles --; 2.4.2; Legs --; 2.4.3; Deposits --; 3; Nose --; 3.1; Condition --; 3.2; Intensity --; 3.3; Development --; 3.3.1; Primary --; 3.3.2; Secondary --; 3.3.3; Tertiary --; 3.4; Aroma characteistics --; 4; Palate --; 4.1; Sweetness /bitterness /acidity /saltiness /umami --; 4.2; Dryness /sweetness --; 4.3; Acidity --; 4.4; Tannin --; 4.5; Alcohol --; 4.6; Body --; 4.7; Flavour intensity --; 4.8; Flavour characteristics --; 4.9; Other observations --; 4.10; Length --; 5; Tasting Conclusions --; 5.1; Quality --; 5.2; Reasons for quality --; 5.3; Readiness for drinking /potential for ageing --; 5.4; Price /value --; 5.5; Identification /true to type? --; 5.6; Grading wine - the award of points --; 5.6.1; Grading on a 20-point scale --; 5.6.2; Grading on a 100-point scale --; 5.7; Blind tasting --; 5.7.1; Why taste blind? --; 5.7.2; Blind or sighted? --; 5.7.3; Tasting for quality --; 5.7.4; Practicalities --; 5.7.5; Examination tastings --; 6; Wine Faults and Flaws --; 6.1; Chloroanisoles and bromoanisoles --; 6.2; Fermentation in the bottle and bacterial spoilage --; 6.3; Protein haze --; 6.4; Oxidation --; 6.5; Excessive volatile acidity --; 6.6; Excessive sulfur dioxide --; 6.7; Reductivity --; 6.8; Brettanomyces --; 6.9; Dekkera --; 6.10; Geraniol --; 6.11; Geosmin --; 6.12; Ethyl acetate --; 6.13; Excessive acetaldehyde --; 6.14; Candida acetaldehyde --; 6.15; Smoke taint --; 7; Quality - Assurances and Guarantees? --; 7.1; Compliance with 'Quality Wine' legislation as an assurance of quality? --; 7.1.1; The European Union and third Countries --; 7.1.2; Table Wine and QWpsr --; 7.1.3; The concept of Appellation Controlee --; 7.2; Tasting competitions as an assessment of quality? --; 7.3; Classifications as an official assessment of quality? --; 7.4; ISO 9001 Certification as an assurance of quality? --; 7.5; Established brands as a guarantee of quality? --; 7.6; Price as an indication of quality? --; 8; Quality - The Natural Factors and a Sense of Place --; 8.1; Typicity and regionality --; 8.2; The impact of climate upon quality wine production --; 8.3; The role of soils --; 8.4; Terroir --; 8.5; The vintage factor --; 9; Constraints upon Quality Wine Production --; 9.1; Financial --; 9.1.1; Financial constraints upon the grower --; 9.1.2; Financial constraints upon the winemaker --; 9.2; Skills and diligence --; 9.3; Legal --; 9.4; Environmental --; 10; Production of Quality Wines --; 10.1; Yield --; 10.2; Density of planting --; 10.3; Age of vines --; 10.4; Winter pruning --; 10.5; Stressing the vines --; 10.6; Green harvesting --; 10.7; Harvesting --; 10.7.1; Mechanical harvesting --; 10.7.2; Hand picking --; 10.8; Delivery and processing of fruit --; 10.9; Selection and sorting --; 10.10; Use of pumps /gravity --; 10.11; Control of fermentations --; 10.12; Use of gasses --; 10.13; Barrels --; 10.14; Selection from vats or barrels --; 10.15; Storage --; 11; Selection by Buyers --; 11.1; Supermarket dominance --; 11.2; Price point /margin --; 11.3; Selecting for market and customer base --; 11.4; Styles and individuality --; 11.5; Continuity --; 11.6; The place of individual wines in the range --; 11.7; Exclusivity --; 11.8; Specification --; 11.9; Technical analysis
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